肉桂, known as cinnamon in English, is a spice derived from the inner bark of trees belonging to the genus Cinnamomum. It is commonly used in cooking and baking for its sweet and warm flavor. There are two main types of cinnamon: Ceylon cinnamon, which is considered true cinnamon, and Cassia cinnamon, which is more widely available and has a stronger taste. In addition to its culinary uses, 肉桂 has been valued for its potential health benefits. It contains antioxidants and may help regulate blood sugar levels. Traditionally, it has also been used in various cultures for its medicinal properties, including digestive support and anti-inflammatory effects.